I thought this was clever

HALLOWEEN-SUGAR-COOKIES-FUNNY-TOMBSTONE-SAYINGS

http://thealisonshow.com/2012/10/halloween-sugar-cookies.html/halloween-sugar-cookies-funny-tombstone-sayings

Oregon Cheeses

One of the cheeses featured in the article,
Willamette Valley Brindisi (a parmesan cheese),
is one of my local favorites.

Over the last two years, my friend Georgene and I have attended many wine and cheese tastings at Long's Meat Market, in Eugene, Oregon. What has made their tastings unique is that they theme items by nationality, and then they also find locally made items that are comparable to the imported goods. Because of this unique approach to cheese and wine pairings, I have found many Oregon made cheeses that are simply incredible.

Oregon is one of the few states that has many local farmstead cheeses, as most states, if they have dairies and creameries, only have mass produced dairy products, made for grocery stores. Oregon has at least 40 farmstead cheese makers. What this means is that these farmers produce the milk, and make the cheese; usually hormone free, and created using traditional methods of production.

While on FlipBoard (an iPad newsfeed app) this morning, I saw this article about Steve's Cheese Bar in Portland, featuring 10 Oregon cheeses. I have had a number of the selections featured in the story, and thought I would share the article.

Source: http://www.seriouseats.com/2012/10/oregon-farmstead-cheese-steves-cheese-bar-pdx-portland.html (Follow the link, there is a slideshow of the 10 cheeses featured).

Article: Steve is all about supporting small local cheese-makers, but he admits, some of them are better than others. "You see cheese-makers who put a blindfold on and run off a cliff. Others study the science and art of cheese-making."

Brian Humiston, for example, studied food science and fermentation at Oregon State University before starting Full Circle Creamery in Crabree, Oregon, 2010. Applying his degree in curd-nerdery, he now makes cheddar and mozzarella from organic milk. Steve introduced us to Full Circle Creamery's cheddar as well as the unique "Chubut" cheese from a man named Mariano Battro who comes from a lineage of Argentine cheese-makers. His family's dairy back in Patagonia was largely influenced by Welsh settlers who migrated to Argentina in the 1800s and started making Chubut. He now makes this historic cheese using cow's milk from Lochmead Dairy in Junction City, Oregon.

Hearing Steve talk about the cheese-makers and where they came from gives you a sense of where Oregon cheese is headed. Many Old World cheese traditions meeting the Oregon terroir. Like Rogue Creamery's Smokey Blue: a feisty blue cheese that's roasted over hazelnuts shells. (Hazelnuts are the state nut of Oregon, and Oregonians really love them.)

In addition to sampling through the cheese case, you can pop into Steve's Bar for his impressive selection of local beers and wines (really, this guy must love beer as much as his cheese), as well as cheese plates, sandwiches, salads, and warm dishes from the oven to enjoy at the seats inside.

Steve's Cheese Bar

6031 SE Belmont, Portland OR. 97215

503-222-6014

Home Made Marshmallows

Home made marshmallows, browned with a sugar torch,
and served on homemade graham cookies and chocolate gnash.

Marshmallow has it roots in antiquity, as far back as ancient Egypt.  The Egyptians made a sweet confection, mixed with nuts and honey, from the roots of the marshmallow plant.  The modern incarnation of the confection has a French origin, and uses gelatin to give it a springy and spongy form.

Last April, for Easter, I catered an event for 85 people.  I made five courses, plus two deserts, and three or four appetizers; needless to say, it was a big job.  One of the dessert choices was gourmet s'mores, with graham cookies, chocolate ganache, and home made marshmallow.  They were very tasty, if I do say so myself. 

Home made marshmallows are not difficult to make, and the flavor is so much better than any of the evil and slightly rubbery varieties found at the store.  Once you have had a home made marshmallow. You will never want a mass produced one again. I found this recipe at :

http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html 

Marshmallows 

Skill level: 

Ingredients

3 packages unflavored gelatin 

1 cup ice cold water, divided 

12 ounces granulated sugar, approximately 1 1/2 cups 

1 cup light corn syrup 

1/4 teaspoon kosher salt 

1 teaspoon vanilla extract 

1/4 cup powdered sugar 

1/4 cup cornstarch 

Nonstick spray 

Preparation 

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. 
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. 
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. 
4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. 
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. 
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. 

Store in an airtight container for up to 3 weeks

Fall Canning; TOMATOES!

Last week, my sister and I went to my mom's house to can tomatoes.  This was my second year doing it, and tomatoes are outstandingly easy to preserve.  

Canned tomatoes can be used to make marinara (and other tomato based sauces), make a great addition to stews and soups, can be used to make marinades for beef, pork and chicken, and can be a great addition to casseroles.  Best of all, they lack the chemical additives found in store brands.

Canned Tomatoes

Skill level: 

Yields roughly 16 quarts. (This will vary, based on tomato variety, meatiness, and water content.)

Ingredients

1 case of "meaty" tomatoes (typically, we use Roma)

Salt

Preparation

1. Boil water in a large pot.
2. When the water comes to a full boil, add 6 to 10 tomatoes.  Allow tomatoes to remain in the water until the skins split, usually, this will occur in 3 to 5 minutes. (Too many tomatoes will cool the water too much, and tomatoes will not split nicely).

3. Remove tomatoes from the pot, and immerse in very cold water. (We usually just fill the kitchen sink with cold water.)

4. Peel the skins off of the tomatoes, and cut any stem attachments and blemishes from the tomatoes.

5. Stuff tomato meats into quart jars, leaving a bit over 1/2 inch from the top of the jars. (If using pint jars, the same stuffing method applies).
6. Add 1 teaspoon of salt to the top of each quart hat. (If using pint jars, reduce to salt to 1/2 teaspoon.)

7. Put filled jars in a warming oven, or hot water bath, to keep jars from breaking while canning.
8. Repeat steps 5 through 7, until all tomatoes are used.
9. Check each jar to make sure the openings are clean, and free of ant tomato bits, and grains of salt.  A clean opening is critical for a good seal.
10. Figure out how many jars will fit in your pressure cooker. (In our case, it was 6.)
11. Based on how many jars can fit in your pressure cooker, work in batches, and put enough jar lids in boiling water as one batch in the pressure cooker will yield. Boiling the lids softens the rubber seal on the lid, allowing for an easy seal.  Allow to remain in the boiling water for a couple of minutes.
12. Using tongs, place a lid on each jar going into the pressure cooker.
13. Put jars in a pressure cooker.  As pressure cookers vary, follow the instructions which come with the pressure cooker. (The one we used would hold six jars, allow to boil for 10 minutes, place the lid on the cooker, allow it to come to pressure, and then pressure cook for 10 minutes, and allow to cool completely, remove the lid, and transfer the jars to cooling area.)

14. Repeat steps 11 though 13, until all jars have been cooked and canned.
15. Allow jars to cool completely to room temperature.  On occasion, some jars are not 100% sealed when they come out of the cooker, and will seal, and create a vacuum in the jars as they cool.
16. Test the lids for seal. Immediately use, or discard any jars that are not sealed. 

Preserved Lemons

I saw this on http://www.saveur.com, and thought that this is something I would like to do someday.

Preserved Lemons

As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.


ENLARGE IMAGE: Credit: Todd Coleman
MAKES ABOUT 1 QUART

Ingredients

6 medium lemons
¼ cup kosher salt
2 cups fresh lemon juice
1 tsp. whole black peppercorns
1 tsp. cumin seeds
½ tsp. coriander seeds
½ tsp. nigella seeds
¼ tsp. fenugreek seeds
8 whole allspice berries
1 stick cinnamon
1 bay leaf

Preparation

1. Quarter each lemon lengthwise so that it stays attached by about ½" at the stem end. 
2. Place lemons in a bowl and stuff with the salt. 
3. Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. 
4. Refrigerate after opening, and use within 2 weeks.

Cinnamon Babka

Today was a dark, rainy, and dreary fall day.  The first really cold rainy fall day of the season, which put me in the mood to do some baking.   I could not decide whether to make bread, cinnamon rolls, an epiphany cake, of babka.  I did settle on the babka, after some thought, as the smell of bread and cinnamon baking is one of my favorite fall treats.

Babka, loosely translated as "old woman," is an eastern european desert bread, from the Jewish tradition.  It is made from a basic brioche dough, and usually made with either chocolate, or cinnamon filling.

Babka recipes tend to be closely guarded family secrets, so finding a good babka recipe can be a challenge.  This recipe has an authentic flavor, and is one of my favorite babka recipes.  I found this recipe at: http://www.justapinch.com/print/bread/sweet-bread/cinnamon-babka.html and broke it down into more steps, as the directions are not easy to follow in their original format.

I have given this an advanced rating, as the dough is very fragile, and requires some care when rolling and filling.  In addition, it is a yeast bread, requiring three rising cycles.  It has about a six hour prep to serve time, so a lot of time is needed, although three hours of the time is just waiting for dough to rise, and two hours are just for cooling.

Cinnamon Babka

Skill level:
Serves: 8

Ingredients

FILLING:

1 cup light brown sugar, firmly packed

1/4 cup all purpose flour

2 tablespoons butter, unsalted, melted & cooled

1 large egg white, reserve yolk

2 teaspoons cinnamon, ground

1/8 teaspoon salt

DOUGH:

1/2 cup whole milk, heated to 110 degrees (2% will work fine)

2 large egg yolks

1 large egg

1 teaspoon pure vanilla extract

2 cup all purpose flour

1/4 cup sugar

1 1/2 teaspoon instant or rapid rise yeast

1/2 teaspoon salt

8 tablespoons butter, unsalted, cut into 8 pieces & softened

TOPPING:

3 Tbsp cinnamon

4 Tbsp sugar

Preparation

FOR THE FILLING:

Combine all ingredients in medium bowl; mix well. Set aside 1 Tbsp filling. (I usually use a small food processor). Set aside.

FOR THE TOPPING:

Mix cinnamon & sugar together; mix well. Set aside.

FOR THE DOUGH:

1. Adjust oven rack to middle position & heat oven to 200 degrees F. When oven reaches 200 degrees, turn it off. Grease large bowl. 
2. Whisk milk, egg yolks & vanilla together in 1 cup liquid measuring cup.
3. Using stand mixer fitted with dough hook, mix flour, sugar, yeast & salt on low speed until combined. 

4. Slowly add milk mixture & mix until dough comes together, about 3 minutes. 
5. Increase speed to medium low & add butter, 1 piece at a time, until incorporated, about 1 minute.
6. Continue to mix until dough is smooth & comes away from sides of bowl, 10 - 12 minutes. NOTE: Once you've added the butter in this step, if the dough is still sticking to the sides of the bowl after 5 minutes of mixing, add 2 - 4 Tbsp of extra flour.
7. Transfer dough to prepared bowl, cover with plastic wrap & place in turned off oven until dough has risen slightly, about 1 hour. 

8. Place in refrigerator until dough is firm & has doubled in size, at least 1 hour.
9. Line 8 1/2 x 4 1/2" loaf pan with parchment paper, allowing excess to hang over edges. 
10. Punch down dough on lightly floured counter. Roll out dough to 20 x 14" rectangle. 
11. Spread all but 1 Tbsp reserved filling over dough, leaving 1/2" border around edges. (I find it easier to spread the filling if I warm it for 15 to 20 seconds in the microwave.)
    
    

12. Working from short side, roll dough into cylinder & pinch along seam to seal. Position cylinder seam side up & roll back & forth until stretched to 18" length. 

13. Spread reserved filling over top of cylinder. 
14. Fold cylinder on top of itself & pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough seam side down in prepared pan, cover loosely with plastic & let rise in turned off oven until doubled in size, about 1 hour. 



15. Lightly beat whole egg in bowl. Remove loaf pan from oven & discard plastic. 
16. Heat oven to 350 degrees F. 
17. Brush loaf with beaten egg & sprinkle with cinnamon/sugar mixture. 

18. Bake until deep golden brown & loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan & cool completely, about 2 hours. Serve. NOTE: If you use a standard 9 x 5" loaf pan, start checking the babka for doneness after 40 minutes.

Easy Rustic Parmesan Biscuits

This summer, I seem to have been making a lot of dishes containing tomatoes; soups, sauces, salads, etc.

To accompany all of these tomato based dishes, I  created this simple cheese biscuit recipe which has a nice hint of cheese, without being overpowering.  The flavor and texture is reminiscent of home made  shortening biscuits, like my grandmother used to make.  These biscuits are great with soups.

This takes about 40 minutes to make; 10 to 15 minutes of preparation, and about a half hour  to bake.

Parmesan Biscuits

(makes 6)
Skill level:

Ingredients

2 cups all-purpose flour (plus more for rolling)

1 tablespoons sugar 

1 tablespoons baking powder

1/2 tablespoon kosher salt 

1/4 cup (1/2 stick) chilled butter

3/4 cup milk

1/2 cup shredded parmesan cheese

Special equipment:  2 1/2" diameter biscuit cutter

Preparation

1. Preheat oven to 375°F. 
2. Whisk 1 cup of flour and next 3 ingredients in a medium bowl. Stir to combine. 

3. Cut butter into 4 pieces.

4. Put remaining cup of flour in a food processor, and add butter; pulse until pea-size pieces form. 

5. Add milk, cheese, and flour & butter mixture to the dry ingredients; carefully stir until dough forms, adding more milk by tablespoonfuls if dry. 

6. Transfer to a lightly floured surface and roll to 3/4 inch thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used. 

7. Transfer biscuits to a parchment paper lined baking sheet, and put in the oven. 

8. Bake until golden brown, 25-30 minutes.